Fried Hot Peppers

1. 1

   Slice off top 1/8 inch, including stem, of each pepper. Reserve. Remove seeds from inside peppers. (Use thin plastic gloves if you have sensitive skin.)

2. 2

   Cut cheese into slivers to fit inside peppers. Insert cheese into peppers. Carefully fit tops back onto each pepper, tucking edges into rim of pepper. Secure with a toothpick if needed.

3. 3

   Place cornmeal in medium bowl. Place eggs in another medium bowl, add salt, and whisk well. Heat oil in a 10-inch skillet over medium heat. Place half the peppers in the egg mixture, and coat. Transfer coated peppers to cornmeal, and turn to coat evenly.

4. 4

   When oil registers 365 degrees on candy thermometer, or is hot but not smoking, carefuly slip in the eight coated peppers. Turn as needed, and fry until evenly browned, 1 to 3 minutes. Remove with a slotted spoon; set on paper towels to drain. Repeat with remaining peppers. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.